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Fry the aubergines in seed oil (cut into cubes).
Stir fry the onion (finely chopped) in a pan and, when browned, add the tomato sauce.
Tripe with AUBERGINES
Sweet and sour rabbit
Wash the rabbit carefully and cut into pieces.
Put the whole peppers into the oven at 150° for 30 minutes and, after having removed the skin, cut into pieces.
Stewed rabbit
Cut the rabbit into pieces and brown in a pan with the oil, garlic and rosemary (chopped).
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Rabbit with pine seeds
Prepare a marinade boiling the wine with the bay leaves for a few minutes; then add half an onion (sliced) and a few grains of pepper and marinade the rabbit, cut into pieces, for about an hour.
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Fenek Moqli (Fried Rabit)
If you want typical Maltese fare then look no further than Fried Rabbit! A Fenkata is a meal where typically friends or families meet and rabbit is eaten. It is a relaxed social event which dates back from the time of the knights of st John in Malta.
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Stuffed Rabbit Loin with a bean cassoulette – by Tony Farrugia
This recipe shows you an nontraditional way of cooking rabbit. It is a combination of rabbit, meat, vegetables and ham which help enhance the rabbit’s taste.
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Rabbit Stew – Stuffat Tal-Fenek
Rabbit stew can be taken as a Sunday lunch. Before taking the stew you can take some spaghetti. In this way you will have a first course and then a second course as well.
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Laham taz-Ziemel – Horse Meat
Stallion meat was fairly widely eaten in the past when available, usually steamed or fried with garlic or else simmered on top of the stove (laham fuq il-fwar) or in the oven in an onion and white wine sauce.
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Maltese Sausage & Red Wine Risotto
Heat the oil in a large pan add the garlic and onion to the oil in the pan and cook for 5 minutes or until the onion has softened. Add the Maltese sausage meat and cook for another 5 -10 minutes.
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